Description
These crab stuffed mushrooms with golden breadcrumb topping are the kind of appetizer that disappears fast. Juicy mushroom caps are filled with a creamy crab mixture, finished with buttery breadcrumbs, and baked until perfectly golden in under 20 minutes.
Ingredients
Scale
- 16 large white mushrooms, stems removed
- 8 oz lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 tbsp melted butter
- 1 tsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
- Clean the mushrooms with a damp paper towel. Remove the stems and arrange the caps hollow-side up on the baking sheet.
- In a medium bowl, mix the cream cheese, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and black pepper until smooth.
- Gently fold in the crab meat and chopped parsley, being careful not to break up the crab too much.
- Spoon the crab mixture generously into each mushroom cap.
- In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the mixture evenly over each stuffed mushroom.
- Bake for 15 to 18 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Notes
Broil for the last 1–2 minutes for extra crispiness. Add a pinch of cayenne or jalapeño for spice. Swap Parmesan for Gruyère or mozzarella for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
Keywords: crab stuffed mushrooms, appetizer, party food, baked mushrooms